1. Mix the chickpea flour with the spices (coriander, cumin, garam masala, turmeric, chili powder, and salt). Add the water to make a stiff paste. 3. Chop the onion very very finely
2. Mix onion, peas, and cauliflower into batter just before you start cooking. Add extra water or pea flour to make the batter thick enough to hold vegetables together in spoonfuls.
3. Cover the bottom of a frying pan in oil (I use olive). Wait a moment until it heats up, then drop teaspoonfuls of the mixture into the pan carefully. Adjust heat so that the patties take about 3-1/2 minutes on each side, browning nicely (but don't undercook or veges will be raw). Add more oil if necessary as you cook the rest.
4. Place on a oven dish lined with papertowel to drain excess oil, keep in the oven on low to keep warm. Serve with plain rice, and fruit chutney/tomato sauce/cranberry sauce.
Note: you can also add grated potato or sweet potato to the mix.
Source of recipe: modified recipe from a few different cookbooks